Every Pan Has a Purpose. Here’s How to Know Which One You Need.
- You’re a thrill seeker.
- Your specialty is fried rice and stir-fried vegetables.
- You love high-heat cooking.
- You’re an energetic cook who wants an interactive and immersive cooking experience.
- You’re looking to master a new cooking technique.
- You have some extra cupboard space to spare.
Top pick
This wok is lightweight and stable on the stovetop yet still perfectly sloped for easy frying. This model requires seasoning, but the payoff is worth it.
A good wok can effortlessly sauté vegetables, blister green beans, fry chicken, or even help you whip together a one-pot pasta dish. But its unique shape sets it apart, creating cooler and hotter zones to achieve impressive charring without overcooking food.
Our top pick, the Sur La Table Professional Carbon Steel Wok, is made of carbon steel that conducts heat quickly and efficiently while still being lightweight enough to maneuver nimbly. It also gets better over time as the seasoning accumulates.
During testing, editor Marilyn Ong, the co-author of our wok guide, found that stable, flat-bottomed woks — a twist on traditional, round-bottomed versions — were more suitable and stable for cooking on a home stovetop.
The Sur La Table carbon steel wok’s comfortable handle also makes it easier to move food around (with the help of a sturdy spatula). One downside, however, is that this wok doesn’t come pre-seasoned, so you have to take that extra step before using it for the first time.
Whether you’re seeking an easygoing relationship with a low-maintenance nonstick pan or you’re ready to forge a durable bond with a skillet that requires a little more care, your perfect match awaits.
| Nonstick skillet | Tri-ply stainless steel skillet | Cast iron skillet | Carbon steel pan | Carbon steel wok | |
| Heat | Best for cooking at moderate temperatures (below 400 °F) | Safe for high-heat cooking; our top pick is stovetop- and oven-safe up to 600 ºF | Safe for high-heat cooking and can surpass temperatures of 500 ºF | Ideal for high-heat cooking, and our top pick is oven-safe up to 660 °F (without the silicone handle) | Adequate for high-temperature cooking |
| Durability | Most prone to scratching | Extremely durable and resistant to warping, scratching, and corrosion | Can last generations with proper care | Gets better and slicker the more you cook with it | Most durable when made of carbon steel |
| Features | A slick surface with outstanding nonstick capabilities | Superior heat retention and distribution | Great for indoor or outdoor cooking | Superior heat retention and lighter than cast iron | Flat-bottomed woks are best for added stability |
| Ideal for | Searing eggs, fish fillets, or other delicate foods | Searing, sautéing, and simmering proteins, vegetables, and sauces | Searing, roasting, braising, baking, and frying | Searing, stir-frying, and pan-roasting nonacidic ingredients | Searing and stir-frying rice, noodles, proteins, and vegetables |
This article was edited by Megan Beauchamp and Maxine Builder.
